Sometimes I play a bit of a game when I reach into the freezer to pull meat out to thaw for supper or dinner or breakfast. (Yes, sometimes I’ll eat a steak for breakfast and sausage for supper). Well it’s not much of a game because there are usually only two types of meat in the freezer, beef and pork. Sometimes there’s a whole chicken in there, but rarely do I have the chance to eat chicken. Because frankly, we don’t butcher a lot of chickens, and I can’t afford to buy chicken when I raise beef and pay to have a whole or half beef slaughtered, cut and wrapped. Just doesn’t make sense.
So my reach into the freezer garnered a “Cubed Bottom Round” steak. Most people would make Chicken Fried Steak with that, but not me. I grill those babies up and love every minute of eating them, unbreaded and not smothered with gravy.
You’ll notice there is no seasoning what-so-ever on the steaks themselves. Our beef can hold it’s own. The mushrooms and onions have a little butter, salt, and cracked pepper. Because that’s how I like them. They don’t need to make up for flavor that might be missing in the steak either. I just like grilled mushrooms and onions.
These are hot off the grill. Perfection as far as I’m concerned and since I’m eating them, that’s all that matters to me.
And the final…cut with a butter knife.
